Italian Bread/Pizza Crust

There is nothing like the aroma of bread baking... mmmm  i don't quite remember where I got this recipe, but is so simple and tasty.  I use it to make loaves of crutsy Italian Bread, for sandwich rolls for subs, hot sausage,for strombolis, etc., and for home-made pizza crust.  Once you try it, I feel sure you'll love it, too!

Italian Bread/Pizza Crust
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Yields 4 Loaves or 3-12 inch Pizza Crusts

3 cups warm water
2 packages or 2 Tbsp. dry yeast
2 tablespoons vegetable oil
2 tablespoons sugar
1 tablespoon salt
8 cups flour

Dissolve yeast in warm water.  Stir in the oil, sugar and salt. Let set a couple of minutes until it gets foamy.  Add flour 2 cups at a time to make a soft dough.  Turn out on a floured surface and knead about 5 minutes, adding a little flour, if needed.  Place in greased bowl, turning to grease top.  Cover and let raise in a warm place.  Punch down every 10 minutes for 5 times.  After the fifth time, divide into 4 parts.  Press or roll out to rectagle about 10 incehes by 12 inches. Roll up like a jelly roll, squeeze as you roll to press out any air bubbles, and seal edges and sides.  Place 2 loaves on a greased baking sheet.   Make 4 or 5 slashes on each loaf with a sharp knife. Let raise until doubled, about 1 hour or longer.  Bake at 350 degrees for 25-30 minutes or until golden brown.  Cool on wire rack.

For pizza dough you do not have to let it raise the 5 times.  Just let it raise one time for about 15-20 minutes.  NOTE:  Unless you are making  lots of pizza, you probably will want to cut the recipe down.